Visit quangons.com (link in bio) for full detailed recipes with pics. (Recipe id: 🔎F2)

Join Avatar Angus in the kitchen and master the art of baking the fluffiest Japanese Soufflé Cheesecake, a dreamy Jiggly Cloud Cake that promises delight with every bite! Whether you’re aiming to impress at breakfast, seeking a luxurious appetizer, or a decadent side dish, this cheesecake recipe transcends expectations. Through detailed, easy-to-follow instructions, learn how an okonomiyaki pan can become the key to achieving that mesmerizing jiggly texture, ensuring your cheesecake never falls flat. This guide is packed with tips to avoid overbaking, making it perfect for bakers of every skill level. Hungry for more? #FluffyCheesecakeMagic

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• #JapaneseSouffleCheesecake
• #JigglyCloudCake
• #FluffyCheesecake
• #DessertRecipe
• #AvatarAngusCooks
• #BakingTutorial
• #OkonomiyakiPanBaking
• #CheesecakeLovers
• #AsianDesserts
• #QuanonCuisine

Ingredients:

Meringue Ingredients:

• 2 whole egg whites (room temperature)
• 1 tablespoon sugar
• 1/4 teaspoon cream of tartar (or 4 drops of lemon juice)

Wet Ingredients:

• 2 large egg yolks
• 2 tablespoons milk
• 2 tablespoons cream cheese (warmed)
• 1/4 teaspoon vanilla extract

Dry Ingredients:

• 1/4 cup all-purpose flour
• 1/4 teaspoon baking powder
• A pinch of salt

Additional:

• Butter or oil (for greasing the pan)

Instructions in a New Format:

1. Wet Ingredient Mixture: Begin by combining the egg yolks, milk, warmed cream cheese (tip: a quick 10-15 seconds in the microwave makes it smoother), and vanilla extract in a bowl until you achieve a uniform, smooth consistency.
2. Incorporate Dry Ingredients: Slowly mix in the flour, baking powder, and salt to the wet mixture, whisking continuously to prevent any lumps for a smooth batter.
3. Meringue Preparation: In a separate bowl, start whisking the egg whites. As they start to foam, add the cream of tartar (or lemon juice), then gradually sprinkle in the sugar. Keep whisking until stiff peaks form, ensuring your meringue is ready for folding.
4. Combining Meringue: With a gentle hand, fold the meringue into the batter, making sure to maintain its lightness and airiness.
5. Batter Ready for Cooking: Pour the batter into a large piping bag (or a makeshift one from a zip-top bag with a corner cut off) for easy and neat dispensing onto your cooking surface.
6. Cooking the Pancakes: On a low heat, grease your non-stick pan with a bit of butter or oil. Pipe out the batter to form four pancakes, adding a few water drops around them (not on them). Cover and cook for 4-5 minutes until bubbles appear, flip, and cook for another 2-3 minutes until golden brown and fluffy.
7. Serving: Serve your Soufflé Pancakes immediately, accompanied by fresh fruit, whipped cream, or a drizzle of maple syrup for the ultimate treat.

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